THIS is the BEST Way to Cook Steak

Once you try the exceptional flavors in this reverse sear steak recipe, there is no going back to the old way of cooking beef.


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About the Author: Chef Billy Parisi


  1. Incredible that there is no word about what F1 management did! Those are the guys that make this situation. Those are the guys that make we hate the sport.
    If someone do not push these guys (and in other sports) to think twice before hide things.
    They knew the crashgate before the end of season and avoid to deal with it.
    We do not want to discover that ee were played years late.

    I think you miss a big point and look just for the heated-up discussion.
    Lack of a deep analysis.

  2. The one from the fridge was hotter because the low temperature of the mean transferred heat from the pan more efficiently – like putting hot water in an ice cube tray freezes faster than cold water

  3. Cool, I wonder what the most delicious ribeye steak is in the world- there should be a world championship global contest and could include all grades of steaks (olive fed wagyu, regular wagyu, asian, euro, latin style steak), all cow (from there the contest could graduate to other meats like camel, horse, etc. lamb) in all methods, microwaved, induction, solar mirror baker, hot plate, etc.

    God bless.

  4. I usually do reverse sear, but I tend to over shoot how done I want it. I've typically done higher inner temp + pan on hi the whole time.

    Next time I'll try your method with the 100 F target and lowering pan temp (and addatives).

  5. My favorite is reverse sear on the smoker then a quick toss in the pizza oven at 1000 degrees for a min to crust up. But agreed no way to really know in a restaurant unless you treat it like brisket at a bbq joint, while supplies last.

  6. Gotta say, for me aging over night makes steak mealy, I hate that

    Second, "letting it rest" is a lie, steak rests MORE than enough getting it from flame to plate to table, "letting it rest"it rest gets you a cold (yes, cold) steak before you're done

    I guarnatee, in normak serving scenario, grill to plate to table, you blind compare my steak to one someone mistakenly believed the myth of "letting it rest, mine will be judged superior


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